Pumpkin Muffins
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp nutmeg rounded scoop
- 1/4 tsp clove rounded scoop
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup maple syrup
- 1 tbsp butter
- 1 1/4 cup pumpkin puree
- 1/4 cup fat free greek yogurt
Instructions
- Preheat: Heat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Dry: Whisk WW pastry flour, cinnamon, ginger, rounded nutmeg, rounded clove, baking soda, baking powder, and salt.
- Wet: Whisk egg, maple syrup, melted butter, pumpkin puree, and fat free greek yogurt until smooth.
- Combine: Fold wet into dry until just combined (do not overmix).
- Fill / bake: Divide among cups. Bake about 18-22 minutes at 350°F until a toothpick comes out clean. Cool briefly in pan, then on a rack.
Nutrition
Calories: 113kcalCarbohydrates: 22.4gProtein: 3.2gFat: 1.8gSaturated Fat: 0.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 16.4mgSodium: 157.6mgPotassium: 158.8mgFiber: 2.5gSugar: 9.1gVitamin A: 4023.1IUVitamin C: 1.1mgCalcium: 39.6mgIron: 1mg
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